Whole Grains May Lower Risk of Diabetes

The February 2004 issue of Diabetes Care reports the results of a study that suggests the consumption of three or more servings of whole grains daily may reduce the risk of developing type 2 diabetes. Adults who consumed whole grains, especially fiber-rich cereals, had a lower risk of insulin resistance. Insulin resistance is one factor associated with the development of metabolic syndrome, and consequently, type 2 diabetes. It is estimated that one-fourth of the adult population have metabolic syndrome and the number of people with type 2 diabetes is rising.

Information about whole grains can be found in Nutrition Logic: Food First, Supplements Second on pages 17-21. It is important to look for certain terms on the labels, as the terms wheat and whole wheat are not the same (the latter is a whole grain). The average American consumes less than one serving of whole grains daily while nutritionists recommend the consumption of three servings each day. Nutrition Logic shows how to incorporate fiber-rich whole grains into the diet.